Скачать или смотреть Natural dried pork sausage at home

Using a sausage syringe, fill the casings with minced meat. We tie the sausages on both sides. After that, we hang the sausages to dry at a distance of 10-12 cm from each other. Initially, this should take place at room temperature for 24-48 hours. Then the sausage should be pressed for 3-4 days in the refrigerator. The next process will be sanitary smoking. The sausage must be kept in cold smoke for three hours and after that put it in a cool place in my basement. Temperatures plus eight and humidity from 70%.When cooking sausage, you need to monitor the temperature and humidity. Temperatures are plus eight to plus twenty and air humidity is from seventy to eighteen percent. Over a long period of time, white mold may appear on the shell, it must be removed with an alcohol solution.Raw sausage is ready. for me, the preparation time was thirty days. Over a long period of cooking time, the sausage lost more than forty percent of its weight. Now it can be cut and served to the table as a snack. Friends, how are you doing? If you liked it, please like and subscribe to my channel. In turn, I wish you good health and a good day and a peaceful sky above your head